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Homemade Chorizo

Source of Recipe

From "The Prairie Homestead Cookbook" by Jill Winger


Recipe Introduction

"I needed a chorizo without the questionable ingredients contained in the premade options at the grocery store, but I didn't feel like hunting down a bunch of hard-to-find spices to make my own. And that's how my take on Mexican-style chorizo was born. Ancho chile powder is as specialized as I get in this recipe. I had to order mine online, but there's a good chance you have access to better grocery stores and will be able to find it locally. I don't recommend substituting regular chili powder for the slightly sweet, smoky ancho if you can avoid it. Ancho chile powder is 100 percent dried, ground poblano peppers whereas regular chili powders are usually a blend of peppers and other spices, so the taste difference is substantial. If you must, you may use chipotle chile powder as a substitute, though keep in mind that chipotle is spicier, so use a teaspoon or two less if you prefer a milder sausage."

List of Ingredients

â—¦ 1 pound ground pork
â—¦ 1 ½ tablespoons apple cider vinegar
â—¦ 1 ½ tablespoons ancho chile powder
â—¦ 1 teaspoon ground cumin
â—¦ 1 teaspoon dried oregano
â—¦ ¾ teaspoon fine sea salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 tablespoon garlic powder
â—¦ 1 tablespoon paprika


Recipe

In a medium bowl, combine all the ingredients. I use my hands to mix everything together—it's messy, but effective. For maximum impact, refrigerate the mixture for 4 to 8 hours so the flavors have a chance to mingle. But if you're in a hurry, there's nothing wrong with cooking it up right away.

Brown the chorizo in bulk or, to make patties, place a piece of parchment or waxed paper on the counter. Place the sausage mixture on top and pat it to ½ inch thick. Using a 3-inch biscuit cutter or the rim of a drinking glass, cut the sausage into rounds. Or if you're in a hurry, you can make freeform patties in the palm of your hand.

In a skillet over medium heat, fry the patties until they are no longer pink in the middle, about 3 to 5 minutes per side.

Makes one pound



• Kitchen Notes:
To freeze, place squares of waxed paper between uncooked patties and stack them in an airtight container (or simply wrap them tightly, if freezing in bulk) and freeze for up to 4 months. Add chorizo to frittatas or breakfast burritos, or substitute it for the bacon in Farmer's Breakfast Hash.